信丰萝卜饺是一种独特的传统小吃，是赣南客家菜“十大名小吃”之一，制作原料主要有白萝卜、薯粉、猪肉、鲜鱼等，饺皮透明滑润，馅肉香辣味鲜，以调好的麻油、酱油、辣椒蘸食味道更香。

宋朝时，先人南渡，感怀北方饺子味道，但南方不产小麦，无法制作饺子皮；恰巧赣南地区的红薯粉做饺子皮柔软透亮有劲道，且本地盛产的萝卜个大汁多甘甜，几经琢磨，创造了独特口味的饺子――信丰萝卜饺。

主料

是白萝卜、薯粉、猪肉、鲜鱼。做法

将白萝卜切成块状，煮至八成熟，捞起沥干剁成泥状，配以油、盐、酱油、辣椒粉、味精、葱花等佐料。入锅快速翻炒，待出味时，用淀粉勾芡，成半糊状时出锅。再将猪肉、鱼肉切成指甲大小的薄片，拌上酱油、味精。　以上馅料备好后，再进行擀皮。擀皮时，先将薯粉倒入加热的锅中，加适量冷水，待水沸后用锅铲快速拌匀，起锅时，将粉倒在案板上，反复搓匀，最后搓成长圆条，掐成小脐，然后用擀面杖擀成圆皮。包饺时，一手托皮，一手执莲花刀把萝卜馅下脐中间，再下鱼、肉各一片，然后包成月牙形的饺子，入笼用旺火蒸15分钟即成。

Ingredients

White radish, potato flour, pork, fish.

Practice

The white radish cut into blocks, boil eight mature, Dish and drain chopped mashed together with oil, salt, soy sauce, chili powder, monosodium glutamate, green onion and other condiments. Wok stir fry quickly until the taste, the use of starch, starch, into a semi-paste when the pan. Then pork, fish, cut into fingernail-sized flakes, mix soy sauce, MSG. Filling more than ready, and then a roll skin. Paper roll, the first flour into the heated pot, add appropriate amount of cold water until the water boiling quickly mix with the spatula, pot, it will be documented on-board powder down repeatedly rub evenly, rubbing the final round of the growth , pinch into small navel, and then use a rolling pin roll into a round leather. Package dumplings in the primary Topi, one holding a lotus under the knife umbilical radish filling the middle, then the next fish, meat of the piece, then pack into a crescent-shaped dumplings, steamed into the cage for 15 minutes Serve with stir.

To bring up a good sesame oil, soy sauce, chili Zhan Shi. Wrappings, transparent and smooth, stuffing fresh meat Spicy.